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Tomato Basil Soup with Parmesan
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 2 (28 oz) cans crushed tomatoes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup chopped fresh basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions
 

  • Add the crushed tomatoes, diced onion, minced garlic, vegetable broth, chopped basil, oregano, salt, and pepper to the slow cooker.
  • Stir to combine, then cover and cook on low for 6 hours.
  • Use an immersion blender to puree the soup directly in the slow cooker until smooth.
  • Stir in the heavy cream and grated Parmesan cheese until fully combined and the cheese has melted.
  • Ladle into bowls and top with additional Parmesan if desired.

Notes

Use an immersion blender for the smoothest result without transferring hot soup. If the soup tastes too acidic after cooking, the sugar in the tomatoes usually balances out during the long simmer, but you can add a pinch more salt to round the flavor. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Immersion Blender